Recipes

Coconut Flour Strawberry Shortcake Medallions

photo by recipe author

Servings: 27 cookies
Preparation Time: 1 hour 15 minutes

1 pound of strawberries, de-stemmed, cored and sliced thin
1/3 cup and 1 tablespoon Gold Label Organic Virgin Coconut Oil
1/2 cup and 2 tablespoons coconut flour
1/3 cup honey
2 large eggs
1/2 teaspoon vanilla extract
vanilla bean caviar from 3″ vanilla bean, optional

Rinse and clean 1 pound of strawberries. Remove the stems and cores, and slice thinly. In a thick bottomed pan, melt 1 tablespoon coconut oil, add the strawberries. Bring to a boil, then reduce heat until simmering. Stir regularly. Simmer at low heat reducing strawberries until they measure 1/2 cup. It will take about 50 minutes. Cool strawberry jam thoroughly before proceeding to the next step.

Sift coconut flour and pack into 1/2 cup measurement. Cut the excess off the top with a straight knife. Place into a bowl, along with remaining coconut oil, eggs, honey, vanilla and vanilla bean caviar. Whip with a hand mixer for 1-2 minutes. Allow cookie dough to rest for 5 minutes to allow coconut flour to absorb the liquids. The cookie dough will be very soft.

Place cooled strawberry jam in with the cookie dough and lightly stir. You are looking for a swirled effect in the cookies as shown in the photograph.

Preheat oven to 325°F. Lightly grease a cookie sheet.

Drop by level tablespoons onto the cookie sheet. Moisten fingertips with coconut oil and lightly pat and tap the cookie dough into a round shape.

Bake for 10 minutes. Cookies will lose their shiny look when done, and will feel firm to the touch. If pressing lightly leaves a dent, bake 1-2 more minutes.

Recipe submitted by Starlene, Phoenix, AZ

Submit your recipe here!

Coconut Oil Chocolate-Walnut Freezer Fudge

Coconut Oil Chocolate Walnut Freezer Fudge

photo by recipe author

Servings: 24
Preparation Time: 5 minutes, plus chilling

2 cups virgin coconut oil (this is a good time to break out the Gold Label)
1 cup raw or natural unsweetened cacao powder
1/3 cup grade B maple syrup (you could also substitute honey)
1 1/2 cups walnuts (raw or roasted), roughly chopped

1. Whip coconut oil in the bowl of a standing mixer until fluffy (2-3 minutes).

2. Add cocoa powder and maple syrup and continue to whip until completely combined (about 1 minute, but you might need to scrape the sides a couple of times).

3. Add chopped walnuts and mix just to combine.

4. Spread into a 9″x9″ baking pan. Chill in the refrigerator until set (at least 1 hour). Cut into squares and enjoy (store in the fridge or freezer).

Recipe submitted by Sarah, Marietta, GA

Submit your recipe here!

Chunky Monkey Super Omega-3 Energy Bars

photo by recipe author

Servings: 12 bars
Preparation Time: 10 minutes

1 ripe banana
12 medjool dates, pitted
1 cup raw walnuts
1 cup quinoa flakes
1/2 cup chia seed
1/4 cup milled flaxseed
2 tablespoons virgin coconut oil
1/4 cup shredded unsweetened coconut
1 teaspoon pure vanilla extract
1/4 cup cacao nibs (or dark chocolate chunks)

1. Preheat oven to 350 degrees. Grease 8 x 8 baking pan with coconut oil and set aside.

2. Place all ingredients, except for cacao nibs (or chocolate chunks) into food processor and blend for 1-2 minutes, until mixture becomes similar to very fine (sticky) pebbles.

3. Transfer to medium-sized bowl and add cacao nibs/chocolate chunks, and gently combine.

4. Evenly spread mixture into greased 8 x 8 baking pan and bake for 30 minutes. Remove and allow to cool before cutting evenly into squares.

Recipe submitted by Kristen, Mattapoisett, MA

Submit your recipe here!

Almond Coconut Bars

Almond Coconut Bars Recipe

photo by recipe author

Servings: 24
Preparation Time: 10 minutes + chill time

2 cups whole raw almonds
1 cup shredded unsweetened coconut
1/2 cup almond butter
2/3 cup virgin coconut oil
1 tablespoons coconut flour
1/2 teaspoon salt
1 1/2 tablespoons molasses or honey
1 tablespoon vanilla extract
3 oz 70-85% dark chocolate

1. Melt coconut oil in a small saucepan on the stove on low heat.

2. Line a 9×9″ baking pan with wax paper.

3. Pulse almonds in food processor until it resembles coarse sand (the goal is something a little coarser than almond meal).

4. Add the rest of the ingredients EXCEPT the chocolate to the food processor and pulse until it forms a textured paste (the bits of almond and coconut shouldn’t be too small). I also finish with a good stir by hand to make sure all the ingredients are incorporated evenly.

5. Pour into baking pan and smooth out to the corners. Refrigerate until set, at least 1 hour.

6. Melt chocolate in a double boiler. Drizzle over almond coconut base and spread with a spoon or rubber spatula until evenly coated. Place bars back in refrigerator for approximately 5 minutes, until chocolate is solid but still a little soft (for ease of cutting). Cut into bars and store in a plastic container in the fridge.

Recipe submitted by Sarah, Marietta, GA

Submit your recipe here!

Coconut Date Truffles

Coconut Date Truffles Recipe

photo by recipe author

Servings: about 30 truffles (depending on how big you roll them)
Preparation Time: 20 – 30 minutes

1 cup dates, pitted
1 cup unsweetened coconut
2 tablespoons unsweetened dark cocoa powder
1/2 cup almond butter
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 teaspoons pure vanilla extract
(additional unsweetened dark cocoa powder to roll truffles in)

Make sure all of your dates are pitted by cutting a slice in the date and pulling out the pits.

Place all of the ingredients (except the additional cocoa powder) in a food processor. Process until finely ground.

Place a small amount of cocoa powder in a shallow bowl.

Roll mixture into small balls, the size of your preference. I like to roll them into marble sized balls.

Drop 3 or 4 balls in the bowl with cocoa powder and roll around until coated.

Store dates chilled until ready to serve.

OPTIONS: Instead of rolling your truffles in cocoa powder, you can also use toasted almonds or unsweetened coconut!

Recipe submitted by Angela, Boca Raton, FL

Submit your recipe here!

Gluten Free Southern Cornbread

Gluten Free Southern Cornbread Recipe

photo by recipe author

Servings: 8
Preparation Time: 25 minutes

Cast iron skillets make the best cornbread with a crispy crust but you can use a glass pan instead.

2 tablespoons cider vinegar
milk
1 tablespoons coconut oil
1 3/4 cups cornmeal
1/2 cup all purpose gluten free flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup sugar (optional, true southern cornbread does not have any sugar)
2 eggs, preferably free range

Pour the vinegar into a 2 cup measuring cup and add enough milk to make 2 cups.

Preheat oven to 400 degrees F.

Place the coconut oil in a 10″ cast iron skillet and place it in the oven to heat.

In a large bowl, mix all the dry ingredients with a wire whisk.

Whisk the eggs and the milk until blended. Add a little at a time to the dry ingredients until thoroughly blended.

Check the cast iron skillet and see if the oil has started to smoke. If it is hot enough, remove the skillet from the oven carefully and pour the batter into the skillet. This will make the crust nice and crisp.

Place back into the oven and bake for 20-25 minutes. Test with a toothpick or cake tester and if it comes out dry, the bread is done. You can brush with melted butter at this time. Cool and cut into 8 wedges.

Recipe submitted by Pat, Jackson, WI

Submit your recipe here!

Coconut Cream Blonde Macaroons

Coconut Cream Blonde Macaroons Recipe

photo by recipe author

Servings: about 2 dozen Preparation Time: 30 min prep, varies

2 2/3 cups shredded unsweetened coconut (or 1 cup prepared Coconut Cream Concentrate)
2 cups shredded unsweetened coconut
3/4 cup pure maple syrup
1 1/4 teaspoons vanilla extract
1/2 teaspoon pure almond extract
1/4 teaspoon fine sea salt

First, you’ll need to use the 2 2/3 cups of shredded coconut to make homemade coconut butter, or just 1 cup of Coconut Cream Concentrate instead. Blend the coconut in a high-powered blender or food processor until creamy. (It’s okay if the texture is slightly grainy.) To the coconut butter, add the rest of the ingredients, and mix well until a batter forms.

These macaroons can be baked in an oven, or gently dried in a dehydrator. For the oven, preheat to 300 degrees F and drop batter by rounded tablespoons onto a baking sheet lined with parchment paper. Bake for 20-25 minutes, until the outsides are crispy, then allow to cool for an additional 25 minutes before removing from the pan to cool completely.

If using a dehydrator, simply drop the batter by rounded tablespoons onto the mesh sheets, and dry at 118 degrees F for up to 24 hours, or until desired crispiness is achieved.

Recipe submitted by Megan, Los Angeles, CA

Submit your recipe here!